My children used to love this recipe. I’ve had guests tell me that this is the best soup they’ve ever eaten.
This is a Québec-style “gazpacho”.
This refreshing soup is perfect during summer when you can get your hands on fresh, locally grown ingredients.
6 to 8
|large field tomatoes||8|
|tomato juice||500 ml (2 cups)|
|white vinegar or red wine||15 ml (1 tablespoon)|
|extra virgin olive oil||30 ml (2 tablespoons)|
|English cucumber, peeled and chopped||1|
|bunch of fresh basil||1|
|salt||3 ml (1/2 teaspoon)|
- Bring a large pot of water to a boil.
- Lower the tomatoes into the boiling water for about 30 seconds and then place them in a bowl filled with ice water.
- Remove the skins and seeds and blend into a thick, smooth puree.
- Transfer the puree to a large bowl and add all of the other ingredients except for the basil.
- Refrigerate at least 2 hours
- Garnish each bowl with a generous portion of basil before serving.